• For the beef broth: Heat a pot of water over a medium
heat to a boil. Add in all the ingredients (except the
radish kimchi water) and simmer for about an hour and
30 minutes; skimming regularly the foam and residue
that arises to the top. Remove the braised beef briskets
and cut into thick slices. Set aside. Add the radish kimchi
water and the seasonings into the beef broth. Remove
and keep chilled.
• Place blanched buckwheat noodles into a serving
bowl; and top with braised beef brisket slices, hard-boiled
egg, cucumber and pear slices and picked
radish. Ladle the chilled beef broth over. Serve with
vinegar and Korean mustard on the side. Serves 1